Teriyaki Chicken Tacos: Toss chicken with VH(R) Teriyaki Stir-Fry Sauce; refrigerate for
Combine the Hoisin, Mirin, teriyaki sauce, sugar, ginger and sesame
Cook noodles in a large pot of boiling water until tender.
Drain the noodles well.
Cook Teriyaki Chicken on stovetop for 6 minutes or until hot.
Add all of the Teriyaki Sauce and cook for 1 additional minute.
In a separate fry pan or stovetp, heat 1 tablespoon of vegetable oil over medium heat.
add peppers and onion and stir-fry until vegetables are tender.
Add noodles and teriyaki sauce, and blend well with Chicken, Peppers and Onion.
Cover the interior of a bowl with Bibb lettuce and add a layer of cooked brown rice.
Stuff the bowl with soybeans, scallions, shiitake mushrooms, cucumber ribbons, sliced avocado, and Dietz & Watson Teriyaki Chicken.
Garnish with a drizzle of teriyaki glaze and a pinch of poppy seeds.
Slice chicken breasts and place in casserole dish. Pour bottle of teriyaki sauce over chicken. Cover dish with foil. Heat in oven for 30 minutes at 375*.
Preheat oven to 350 degrees.
Place chicken pieces in a shallow baking dish sprayed with no-stick spray
Pour sauce over chicken, roll chicken over in sauce to insure chicken pieces are well coated.
Spoon pineapple over the top.
Bake uncovered at 350 degrees for 45 min to 1 hour or until chicken is thoroughly cooked.
Place chicken breasts in glass dish and smother with teriyaki sauce; turn breasts
Preheat oven to 350 degrees.
Spray a 9x13 baking dish with no-stick spray.
Lay chicken pieces in pan and pour sauce over chicken, turning once to completely cover in sauce.
spoon pineapple over chicken.
bake for approximately 45 minutes or until chicken is cooked through.
HEAT oil in large nonstick skillet on medium heat.
Add chicken; cook and stir 5 to 7 minutes or until cooked through.
ADD 1-1/2 cups water, teriyaki sauce and garlic powder to skillet; stir.
Bring to boil.
STIR in rice, broccoli & peanuts.
Cook on low heat 5 minutes.
Remove from heat.
Let stand 5 minutes.
Fluff with fork.
Makes 4 servings.
In a medium sized bowl, combine the Merinade ingredients.
Add the chicken to the merinade and let sit for 20 minutes.
(OPTIONAL) Now would be a perfect time to cook some white rice while you're waiting on that chicken.
Heat a medium sized wok and empty the chicken and merinade into it.
Stir fry the chicken on high heat for about 5 minutes. The sauce will thicken during this time.
(Optional) Add the green onions and stir fry for another 30 seconds.
Remove from heat.You are now ready to serve your chicken!
In a bowl, combine the pineapple, red onion, green pepper, and teriyaki sauce. Cover and refrigerate for 30 minutes.
Preheat the oven to 425 degrees F (220 degrees C).
Sprinkle 3/4 cup cheese on pizza crust. Top with pineapple mixture and chicken. Sprinkle with remaining cheese.
Bake for 15 to 20 minutes or until cheese is melted.
Sprinkle with green onion and drizzle with teriyaki sauce, if desired.
Cut teriyaki chicken into small chunks. Put a nori sheet on top of a bamboo mat (makisu). Spread sushi rice on top of the nori sheet.
Place the chickent chunks lengthwise on the rice. Put a little bit of teriyaki sauce on top of the chicken.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi.
Cut the rolled sushi into bite-sized pieces.
Mix soy sauce, sugar, vinegar, vegetable oil, garlic and ginger to make marinade.
Freeze chicken in marinade in a 1-gallon bag.
To serve:.
Thaw.
Pour chicken and marinade into a baking dish.
Bake in a preheated 350\u00b0 oven for 35 minutes.
Prepare rice according to package directions.
Serve chicken over rice.
Cook chicken: bake at 350 deg. for about 20 minutes.
Meanwhile, heat a large skillet or Wok on medium heat, add oil
add garlic and ginger, saute for 2 minutes.
add Bok Choy, saute for about 3 more minutes until cooked down.
in a small bowl, mix together Tamari & honey.
pour into the Wok stir until it starts to boil softly. turn down heat a bit, cook for 3-4 minutes.
Add chicken and snow peas.
Serve over basmatil rice.
Heat oil and fry the chicken until golden brown.
Add onions, garlic, ginger, capsicum, carrot and cook for 5 minutes.
Add in tomato ketchup, soya sauce, honey, curry powder and 5 spice powder. Stir occasionally and cook it for 10-15 minutes.
Add salt and pepper to taste.
Your easy peasy chicken curry is ready!
Whisk teriyaki marinade, honey, ginger and oil
a bowl. Many Vietnamese Chicken recipes usually require a short time
Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
Preheat grill for high heat.
Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.
ablespoons of the teriyaki sauce; mix well.
Arrange chicken pieces over
rinse and dry.
Put chicken pieces into a large sauce